Sweet and sour chicken pan

Ingredients

• 250g Chicken Breast
• 150g Jasmine Rice
• 2 × Spring Onion
• 1 × Onion
• 10g Sesame Seeds
• 35ml Tomato Ketchup
• 2 × Bell Pepper
• 25ml Soy Sauce
• 12ml Red Wine Vinegar
• 8g Corn Starch
• 25g Apricot Chutney
• 4g Vegetable Stock

Method

1. Add 300ml salted water to a saucepan for the rice. Heat some water in the kettle.

2. Cut the white and green parts of the spring onions separately into fine rings. Peel and halve the onion and cut into slices. Halve the pepper, remove the core and cut the pepper halves into cubes of approx. 2.5 cm. In a second small bowl, add ketchup, apricot jam, red wine vinegar, soy sauce and 0.5 tbsp sugar.

3. Cut the chicken breast fillets into pieces approx. 1 cm wide. In a small bowl, season the cornstarch with a little salt and pepper and roll the chicken pieces in it. Set aside until further use. Prepare a vegetable broth with the vegetable stock and 200ml hot water.

4. Roast the sesame seeds in a large pan without added fat for about 1 minute on a medium heat until it smells fine. Then remove from the pan and set aside.

5. Bring the salted water to a boil. Rinse the rice in a sieve with cold water until it runs through it clearly and add to the water. Cook covered for approx. 10 minutes. Then take it off the stove and let it soak for another 10 minutes.

6. In the large pan heat 1 tbsp oil on medium heat, add white spring onion rings, onion wedges and chicken pieces and fry for 3 - 5 minutes while turning. Add the pepper cubes and fry again for 1 minute. Then stir in the ketchup-soy sauce and the prepared vegetable stock and let everything simmer for about 5 minutes, until the sauce has thickened a little. Season to taste with salt and pepper.

7. After the soaking time, loosen the jasmine rice a little with a fork and distribute it on a plate. Spread the chicken pan on top, sprinkle with green spring onion rings and roasted sesame seeds and enjoy.